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Latin Baked Ham with Rum and Pineapple

We could not be more excited for Easter ham!

The timing is perfect because Butterfly Bakery has come out with a new line of mustard and they will be perfect for your favorite ham recipe. We are excited to share this recipe with you and hope that you and your family will enjoy it on your Easter table.

Butterfly Bakery Mustard to pair with your Easter Ham now at Healthy Living!

Heady Topper Mustard
Citizen Cider Mustard

Recipe: Latin Baked Ham with Rum and Pineapple

4 tablespoons butter
1 cup packed dark brown sugar
2 teaspoons cinnamon
¼ cup dark rum
¼ cup Cider mustard
Zest and juice of 1 lemon
1 cup crushed pineapple
1 fully cooked ham (7 pounds)
¼ cup whole cloves

Put butter, brown sugar and cinnamon in saucepan over medium heat. Bring to a simmer, stirring constantly. Cook until bubbling, about 8 minutes. Remove from heat; let cool. Slowly add rum, mustard, lemon zest and juice, and pineapple. Blend. Reserve.

Remove ham from refrigerator 1 hour before roasting. Using sharp knife, score skin in crosshatch pattern. Stud each square with a clove.

Preheat oven to 425°F. Place rack in bottom of roasting pan; place ham on rack. Pour 1 cup water into pan. Roast for 30 minutes. Turn down heat to 375°F; roast until center of ham reaches 148°F. Turn up heat to 400°F; baste ham with glaze. When center of ham reaches 155°F, remove (total roasting time: 2 to 2½ hours). Let ham rest for 30 minutes to 1 hour before carving.